Corn timbales

Corn timbales

Corn timbales

Corn timbales photo 1
Corn timbales photo 2


  • salt - 1/4 tsp
  • pepper - 1/8 tsp
  • skim milk - 1 c
  • grated Parmesan cheese - 2 Tbsp
  • sliced green onions - 1/4 c
  • fine dry bread crumbs - 2 Tbsp
  • slightly beaten eggs - 2 item
  • can whole kernel corn, drained can use 1/2 c - 1 oz
  • margarine, melted - 2 tsp

How to make corn timbales:

In a medium mixing bowl, stir together eggs, milk, salt and pepper. Stir in corn and green onions (may set aside some corn and green onions for garnish). Spray 2 (12-ounce) casseroles with nonstick coating. Divide egg mixture between the two. Bake, uncovered, at 325° for 25 minutes.

Stir together bread crumbs, Parmesan cheese and margarine. Put on top of baked casseroles. Put back in oven for 15 minutes more or until a knife inserted near the center comes out clean. Garnish with reserved corn and onions. Makes 2 servings.

Per Serving: 348 Calories, 14 g. Fat, 282 mg. Cholesterol and 628 mg. Sodium.

Recipe categories: Side dish, Vegetables, Corn.

Corn timbales
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT50M
Total Time: PT50M

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